Why I'll NEVER cook a Brisket again

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: vinegar + herbs

Salsa verde offers a fresh flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

flank steak

🥗Healthier: sirloin

💰Cheaper: chicken thighs

Sirloin is leaner while chicken thighs are more budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

Introduce the dish as Vacio, explaining it is not brisket.

Discuss the cut of beef, mentioning it has an outside membrane and a lot of fat.

State the cooking method will be low and slow over the fire for about 5-6 hours.

Season the beef with salt, black pepper, garlic, and olive oil, ensuring all sides are covered.

Prepare the grill for low and slow cooking, moving coals to avoid open flames.

Place the beef on the grill fat side down, cooking for about 3 hours.

Flip the beef to the membrane side and continue cooking for an additional 2-3 hours.

Monitor the internal temperature, aiming for around 130°F before removing from the grill.

Let the beef rest for at least 30-45 minutes after cooking.

Prepare chimichurri sauce by mixing parsley, red wine vinegar, red chili flakes, olive oil, garlic, salt, pepper, and garlic powder.

Add a smoldering coal to the chimichurri for a smoky flavor, then cover and let it sit for a few minutes.

Slice the rested Vacio and serve with chimichurri.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary